Barley Tortillas Study in Healthy Volunteers

Not Applicable

Completed

• Conditions: Healthy
• Interventions: Dietary Supplement: food product

• Registration Number: NCT00831285
• Lead Sponsor: University of Manitoba

Brief Summary

The variation in starch and fibre composition of prepared barley tortillas will have a significant effect on glycemic response.

Detailed Description

Specifically, we wish to examine the glycemic response of barley tortillas containing different ratios of amylose and amylopectin and different amounts of soluble and insoluble fibre with an appropriate control during acute phase testing in healthy volunteers. Possible relationships between composition of the barley tortillas and the degree of physiological response will also be investigated as the secondary objective.

Study Timeline

• Study Start: 2008-12
• Study First Submitted: 2009-01-26
• Study First Submitted QC: 2009-01-27
• Study First Posted: 2009-01-28
• Status Verified: 2010-02
• Primary Completion: 2010-02
• Study Completion: 2010-02
• Last Update Submitted: 2010-02-18
• Last Update Posted: 2010-02-22

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 12

Inclusion Criteria

• male or female age 18 to 40 years
• normal glycated hemoglobin of <6%
• BMI of 20 to 30
• must read the consent form
• must comply with the protocol requirements

Exclusion Criteria

• allergies to barley flour
• presence of chronic conditions such as cardiovascular disease, hypertension, disorders affecting the gastrointestinal tract, thyroid disease, and requiring medication for these conditions
• requiring medication for glycemic control
• consumption of supplements which have an effect on blood glucose response

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: PARALLEL

Arm && Interventions

Group	Intervention	Description
tortilla with high amylose flour	food product	-
barley tortilla with low amylose flour and low soluble fibre	food product	-
barley tortilla with low amylose flour	food product	-
barley tortilla with low amylose flour and soluble fibre	food product	-
barley tortilla with low amylose flour and insoluble fibre	food product	-
glucose	food product	-

Primary Outcome Measures

Name	Time	Method
Calculation of area under the curve for glucose and insulin	6 weeks

Secondary Outcome Measures

Name	Time	Method
comparison of food groups using ANOVA	6 weeks
measurement of incretins	6 weeks

Trial Locations

Locations (1)

St. Boniface General Hospital Research Centre; 🇨🇦 Winnipeg, Manitoba, Canada